Tagliatelle ai Pistacchi
So what do you do when you have a pile of pistachios left after making Ravani? You make pasta with a pistachio cream sauce of course. This recipe comes via Mary Ann Esposito of Ciao Italia and couldn't be simpler, unless you use shop bought pasta which the Gents think is marvelous, most of the time.
We decided we'd start by making our own tagliatelle. 1 egg to 100g of '00' flour per person, for 1 main portion. Mix the flour with the egg and knead until smooth, then wrap in clingfilm and chill in the fridge. After 30 minutes the dough is ready to roll. Using a pasta machine, pass the dough through the rollers in ever decreasing sizes. For the first few turns, fold and repeat on the same thickness to laminate the dough and improve the texture of your pasta.
We have a pasta machine with a tagliatelle cutter, but you can simply cut into strips with a sharp knife. Once cut you can cook your pasta straight away, or toss in a little semolina and hang it up to dry whilst you get on with your sauce.
Sauté onion in olive oil until translucent (we also added a minced clove of garlic). Add chopped pistachios and double cream then take off the heat. Cook your pasta for a couple of minutes in salted boiling water, then lift directly into the sauce. Heat through, then serve immediately. We added cheese to taste and passed on the red pepper flakes, but you can tweak as you see fit.